White Chocolate Ganache with Tahini
Posted: 29 June 2014 02:22 PM   [ Ignore ]
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Hello fellow Bakers,

I always think outside the box when baking to test my creativity while trying my best to stay as grounded as possible to the techniques I learned in cooking school.  That said, I am making a sesame seed cake with Tahini Ice Cream and Sesame brittle for a brunch dessert event next week. I wanted to make the individual serving plating as visually stunning possible and thought that a pool of sauce around the cake would really set off the dessert for presentation.

At first I thought of a simple white chocolate ganache, but with all of the sesame flavors in the dessert, I though a very small portion of tahini paste might set off the sauce.

While I LOVE Rose’s recipes, I prefer Sheryl Yard’s White Chocolate Ganache recipe below. 

Will the tahini paste add a grainy texture?  if so, the idea will not work
If not, I’m thinking 1 Tablespoon added to the butter and white chocolate before the hot cream is added would allow the paste to incorporate wonderfully.

Any thoughts?

Sheryl Yard’s White Chocolate Ganache

8 oz white chocolate
4 Tablespoons unsalted butter, softened
1/4 heavy cream
1 Tablespoon light corn syrup
2 Tablespoon dark rum

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